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Omega-3 Foods and Beverages in the U.S., 3rd Edition
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Published: Jun 2011 | Pages: 210 | Pub ID: MM1307097371 |
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Omega-3 fatty acids are emerging as some of the most widely beneficial compounds in human health. The three omega-3 fatty acids commonly recognized in the scientific literature as having health benefits are docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and to a lesser extent, alpha linolenic acid (ALA). These omega-3s are derived mostly from marine and plant sources, typically fish, algae or flax.
First touted it contributions to cardiovascular health, omega-3 is now associated with the prevention of disorders ranging from eye disease to depression, attention-deficit hyperactivity disorder (ADHD) in children to muscle degeneration in the elderly. Even as medical research is uncovering new health benefits to consumption of omega-3, novel production technologies are allowing for the addition of omega-3 oils to an expanding number of food and beverage products and product categories.
Marketers really did not start touting the omega-3 enhanced foods until late 2004, after the Food and Drug Administration (FDA) approved a qualified health claim for omega-3 fatty acids (EPA and DHA) after reviewing the clinical data that illustrated their cardiovascular benefits. This ruling legitimized and propelled the market. In 2007, the FDA published a proposed rule on the nutrient content claims of EPA and DHA. A final ruling has not yet been made, but industry participants believe that when the Institute of Medicine (IOM) establishes a daily reference intake (DRI) for long-chain omega-3 fatty acids, a final ruling from the FDA will follow shortly.
Although some expected high-omega foods and product sales to begin leveling off by 2009, in the wake of a wave of market activity, retail sales have continued to post significant growth. Moreover, three factors indicate that another boom phase for omega-3-enhanced products is on the horizon: 1) an ongoing release of scientific studies supporting the health benefits of consuming omega-3, 2) innovative product introductions, and 3) strong consumer awareness and demand. Omega-3 remains one of the most successful and promising functional ingredients in the food and beverage industry.
In addition to an increasingly educated and enthusiastic consumer base, several other drivers are propelling this market. These include innovative formulations and technology advancements that are expanding the products amenable to enhancement with omega-3. Also, methods of stabilizing omega-containing products to inhibit oxidation (which causes the fishy smell associated with fish-oil-based omega-3) have resulted in improved taste as well as extended shelf life. More than 20,000 scientific papers have been published that support the health contributions provided by omega fatty acids, and more papers were published on this topic in 2010 than in any previous year. New regulations in Europe and elsewhere are removing some of the variables for food companies incorporating omegas into their products. As a result, there has been a resurgence in new product launches from these markets. Success in omega-3-enhanced foods relates strongly to differentiation among the growing number of products on the market. |
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| By: Packaged Facts |
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